Prepped in five minutes, cooked in less than 10, this is a super-quick supper dish that still packs loads of flavour.
No marinating, no waiting. Just instant (well, nearly) gratification and a light and spicy antidote to Christmas.
Serving suggestions: we had it with peas and baby potatoes because that’s what I had handy at the end of a long day’s work, but anything from wilted greens or a crisp green salad to lemon rice would work just as well.
Make a quick and simple sauce by mixing creme fraiche with grated lime and lemon zest, a tablespoon of chopped coriander or parsley and a pinch of salt.
Grilled Salmon With a Chilli Glaze
2 salmon steaks (or 1 large tail fillet)
5-6 tbsp sweet chilli sauce
1 tbsp hot smoked pepper sauce (or use tabasco, to taste)
3 fat cloves of garlic, peeled and crushed
Heat the grill to high and line the grill pan with foil.
Mix the chilli sauce and hot sauce and stir in the crushed garlic. Brush liberally onto the salmon steaks.
Put the fish under the hot grill and cook for around eight minutes, depending on the thickness of the steaks, until the fish is cooked but juicy and the glaze is nicely burnished.